One Pan Ground Beef and Potatoes (Print Version)
Hearty skillet featuring ground beef, potatoes, and vegetables in one pan for effortless cleanup.
# What You Need:
→ Meats
01 - 1 lb ground beef (80–85% lean)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 medium russet potatoes, peeled and diced (about 1 lb)
04 - 2 medium carrots, diced
05 - 1 bell pepper, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids
08 - 1 cup beef broth
→ Pantry & Spices
09 - 2 tbsp olive oil
10 - 1 tsp paprika
11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - ½ tsp black pepper
14 - 1 tsp salt
→ Garnish
15 - 2 tbsp chopped fresh parsley
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and mostly cooked through (about 5 minutes). Drain excess fat if needed.
02 - Add diced onion and cook for 2 minutes until translucent. Stir in garlic and cook for 30 seconds.
03 - Add potatoes, carrots, and bell pepper to the skillet. Sauté for 4–5 minutes, stirring occasionally.
04 - Sprinkle in paprika, thyme, oregano, black pepper, and salt. Mix well.
05 - Pour in beef broth. Stir, cover, and reduce heat to medium-low. Simmer for 15–20 minutes, stirring occasionally, until potatoes and carrots are tender and broth is mostly absorbed.
06 - Stir in frozen peas. Cook uncovered for 2–3 minutes until peas are heated through and most of the liquid has evaporated.
07 - Taste and adjust seasoning if needed. Remove from heat and sprinkle with fresh parsley before serving.
# Expert Tips:
01 -
- Everything happens in one pan, so you spend more time eating and less time scrubbing
- The potatoes cook right in the beef broth, soaking up all that savory goodness
- It's a complete meal—protein, veg, and comfort all in one skillet
02 -
- Cut your potatoes into similar-sized pieces or you'll have some chunks still crunchy while others fall apart
- Don't skip covering the skillet—that steam is what cooks the potatoes through without drying everything out
- The liquid should be mostly absorbed by the end, but if it's too thick earlier, add a splash more broth
03 -
- A cast iron skillet gives the best flavor, but any large pan with a lid works perfectly
- If the potatoes aren't tender after 20 minutes, add ¼ cup more broth and keep cooking